Ingredients

The following ingredients have 8 Servings
  • 1 lb ground chicken thighs
  • ½ onion, (grated)
  • ¼ tsp black pepper
  • ¼ tsp salt
  • 1 large egg
  • 1 Tbsp white rice, (cooked)
  • 3-4 pieces chicken
  • 1 Tbsp salt
  • 1 medium onion, (chopped)
  • salt, (to taste)
  • black pepper, (to taste)
  • 2 carrots, (grated)
  • 1 can tomatoes, (Italian seasoned, chopped)
  • 6 potatoes, (cut into small pieces)
  • 1 handful dill, (chopped)

Instruction

  • In a medium size pot add some chicken pieces (I usually use thighs or breast pieces, I had drumsticks on hand this time) and fill it up with water, leaving about an inch and a half from the top of the pot.
  • Add in 1 Tbsp of salt.
  • Boil for 30 mins, drain the bullion into a bowl or another pot, this is what you will be using for the soup. Tip:While your bullion is boiling, you could prepare the rest of the ingredients.
  • In a small bowl, add in ground chicken, salt, pepper, 1 egg, and 1/2 grated onion.
  • Boil in a small pot 1 tablespoon of rice, drain, and add to the ground chicken.
  • Mix well together.
  • On a pan, add tablespoon of olive oil and sauté the onion and carrot for 5 minutes or until onions become soft.
  • Add in the can of Italian seasoned tomatoes (this is a easier way to get the Italian tangy taste to the soup, you could use raw chopped tomatoes and add in some minced garlic, herbs and Italian seasoning)
  • Sauté all together for 1 minute, turn off heat, and stir in handful of freshly chopped dill.
  • After the bullion is done, add potatoes into the bullion and start boiling
  • When potatoes have started boiling, with a teaspoon shape the meatballs and add into the boiling bullion. (It is important to have the bullion hot, or your meatballs will fall apart.)
  • After potatoes are cooked through, add in the vegetable mix you sautéed.
  • Salt and pepper to taste.
  • Bring to a boil, then serve!